King Kale... What a hero! So good for our liver and hearts and digestion, and overall well being. Dark leafy greens, unlike overused lettuce, has so many necessary nutrients and they make us happy too!
My issue these days is not with the Royal Highness himself, but with the way it is prepared outside the castle. I'll explain...
My health story began with thyroid issues. Then digestive issues. Once I started looking at my diet, I read about King Kale of course, but never had really eaten it before, so it was something new, an adventure! But then as I studied more about kale and collards, etc. I learned that the nutrients in kale, and even other vegetables, come out by being cooked. Whether steamed, blanched, sauteed, or baked, vegetables when cooked gently, give us the best variety of nutrients available. When we eat kale raw, there is cellulose around the skin that make it harder to digest. If you're eating all raw all the time, I hope you're chewing 100 times each bite to really get those nutrients! :)
But the bigger issue for me, is the kale contains goitrogens, which inhibit the absorption of iodine, and suppresses thyroid hormone production. Cooking kale reduces the goitrogens, and always throw away the cooking water from cooking leafy greens so you're throwing out the goitrogens and keeping the yummy stuff!
Anyway! Enough with the science stuff, let's get to the yummy stuff I just mentioned! So I eat kale at least twice a day. It's super easy, even in a rush. At the Kushi Institute, we literally eat dark leafy greens 3 times a day, that really packs a punch to any nasty toxins. Bye bye illness. Hello, healthy glowing You! Don't you just love King Kale?
A few leaves of kale (any variety)
1/2 of an avocado
Fresh citrus fruit juice, such as tangerine, lemon, or clementine (play around, but don't use the canned stuff! I'm a believer in freshly squeezed anything!)
1 tblsp of soy sauce (shoyu)
2 tblsp of brown rice syrup
2 tblsp of brown rice vinegar
1 tblsp of sesame oil
Sprinkle of toasted sesame seeds
Bring water to a boil and place chopped kale into the pot, cover with a lid and blanch for a few minutes. Mix all the wet ingredients together in a bowl. Once the kale is bright in color, use a skimmer or tongs to remove from the pot. Place in a bowl, add the avocado and pour the dressing over your kale salad. Sprinkle sesame seeds over this for even more vitamins like calcium! You can play around with this too. For color changes, you can add blanched red cabbage, red radish, white daikon radish, grated carrots. Make King Kale proud! Serves as a side dish.